chicagomatic

Well, we're prepping for Lollapalooza, which is next weekend. We're ordering and processing some really staggering amounts of food (we'll probably go through 15,000-17,000 pounds of idaho russet potatoes over the three days). So since we're in the process of cooking up more than 250 pounds of really great quality country bacon from Broadbent Farms in Kentucky for our Wisconsin Bacon Cheddar Burger, we've got gallons of extra bacon fat on hand.

So?

No-brainer.

BACON. FAT. FRIES.

Yep, we're draining one of our fryers and filling it with the smoky, porky, delicious hickory-scented Broadbent bacon fat, and then cooking up fries special in the bacon fat and selling them to you for seven bucks.

All weekend. Because we didn't want this fantastic fat to go to waste.